*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Really simple and delicious recipe has a lovely smooth texture. It turned out better than I expected. The eggnog I started with was not very strongly spiced; once the ingredients were mixed the result tasted more like a lightly spiced french vanilla than an eggnog flavour so I added some freshly grated nutmeg some allspice and a bit of cinnamon to the mixture bring out the eggnog flavour. I left it to stand in the fridge overnight before putting it in the ice cream maker. Will definitely make again; perhaps I will add some rum soaked raisins to the next round for the grown ups.
This recipe is the best. its perfect. i'll be using it a lot from here on out. Don't ever use the allrecipes "easy eggnog ice cream" recipe off this site. its really gross and bland. Luckily "No-Cook Eggnog Ice Cream" is absolutely perfect trust me!
I chose this recipe because I didn't have to cook it. It was easy! It is a good ice cream but by no means is it amazing. It is very creamy and rich. Instead of the vanilla I used amaretto. I like the flavor amaretto gives ice cream! I might make this again but may play with the recipe a bit!!
I made half a recipe so it would fit into my Cuisinart ice cream machine and ended up with about 3/4 of a quart after processing 25 minutes. I tasted the mixture before I put it into the machine and felt that it needed nutmeg so I added a pretty healthy dose of freshly-ground nutmeg to the custard. The texture is creamy smooth just perfect for scooping. And the flavor is classic eggnog very rich and crazy good (also very decadent!). Thanks CHRISTYGOBAR for this fantastic and EASY recipe; it's going into my Favorites folder. It's in the freezer right now waiting to top Thanksgiving pumpkin pie this Thursday.
I'm sure this is a great recipe as is but I made a couple changes based on reviews I read. If you are like me and don't like your desserts too sweet or too rich try using 2 1/2 cups eggnog and 2 cups whole milk instead of heavy cream and you can keep everything else the same. I didn't have vanilla extract handy so I scraped out the seeds of two vanilla beans. I also put in some cinnamon allspice nutmeg and clove... if you do this be sure to add the spices through a sifter while stirring so that they don't clump up. I don't think this could have came out any better! Will def make again!!!
When I saw this recipe I couldn't wait to try it because you can't get much simpler than a 4-ingredient no cook ice cream right? I don't care much for sweetened condensed milk because I think it leaves a major aftertaste so I was a little worried that this ice cream would have that issue. It was absolutely scrumptious and oh so easy. If you are looking for a consistency of a shake then it's good to go right out of the ice cream freezer but if you are looking for an ice cream to scoop into dishes I recommend following the tip to freeze in an airtight container for a few hours or overnight.
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